Canned Fish Soup with Spinach
by Editorial Staff
A simple soup made from canned fish will be transformed in an instant by adding one “secret” ingredient to it – spinach. It is the spinach that will give the soup a beautiful emerald color, add a pleasant touch to the taste and make the first course not only tasty but also healthy!
Cook: 30 minutes
Servings: 5
Ingredients
- Canned sardine (saury) in oil – 230 g
- Spinach (fresh or frozen) – 120 g
- Potatoes – 300 g
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Sunflower oil – 30 ml
- Bay leaf – 1 pc.
- Green onion – several feathers
- Fresh parsley – 3-4 sprigs
- Salt to taste
- Ground black pepper – to taste
- Water – 1.3 l
Directions
- Peel and dice the potatoes.
- Transfer the potatoes to a saucepan, cover with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, until soft.
- Peel the onions. Cut the peeled carrots and onions into small cubes.
- Heat the sunflower oil in a skillet and sauté the onions and carrots over medium heat, stirring occasionally, for about 4 minutes.
- Drain the oil from the canned fish, slightly mash the fish with a fork, but not into gruel, but so that whole pieces remain.
- When the potatoes are done, add salt.
- Then lay out the fish.
- And add the spinach immediately. I used frozen spinach, if using fresh spinach, rinse, and chop finely.
- After the spinach, transfer the vegetable frying to the soup.
- Bring the soup to a boil and cook for about 5 minutes.
- Rinse green onions and parsley and chop.
- Transfer the herbs to the finished soup, add the bay leaf, and add black pepper to taste.
Enjoy your meal!
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